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Tuesday, December 14, 2010

Coconut Macaroons

From the kitchen of One Perfect Bite...It's been years since I made macaroons. My original recipe called for sweetened condensed milk and I thought the cookies made with it were cloyingly sweet. Despite that, I made the cookies each Christmas for Bob's dad who really loved them. When we lost Andy, macaroons, and his favorite chocolate covered cherries, were dropped from my Christmas baking list. I was browsing through the Joy of Baking website the other day when I happened on the recipe I'm featuring today. It is substantially different from the one I had used in the past. I had coconut in the pantry, so I decided to give this version a try. I'm glad I did. While the cookies are way too sweet for my taste, Bob and one of our neighbors loved them. The cookies are very easy to make and the only problem I had was getting them to brown in the time suggested by the recipe. My cookies were still pale at the 20 minute mark and I had to bake them for an additional 10 minutes to get some color. I also suggest adding a small amount of almond extract to the cookie dough. If you have a sweet tooth I think you'll love this recipe. The cake flour gives the cookies a texture that is quite different from that of the usual macaroon and they are slightly less sweet. Here's the recipe.

Ingredients:4 large egg whites, at room temperature1 cup granulated white sugar1/4 teaspoon salt1 teaspoon pure vanilla extract1/4 teaspoon almond extract1/2 cup cake flour, sifted3 cups sweetened shredded coconutDirections:1) Combine egg whites, sugar and salt in top of a double boiler set over simmering water. Whisk until mixture feels warm and is creamy. Stir in vanilla and almond extract and then add coconut and cake flour. Mix well. Cover and refrigerate for about two hours, or until firm. 2) Preheat oven to 325 degrees F and line two baking sheets with parchment paper.3) Place small mounds (heaping tablespoons) of batter on parchment-lined baking sheet, spacing several inches apart. Bake for about 20 to 30 minutes, or until golden brown. Remove from oven and let cool on baking sheet for about 10 minutes. Transfer to a wire rack to cool completely. Yield: 2 dozen macaroons.

Macaroons always look so pretty. Buying Christmas gifts the other day, I was getting some small fancy soaps for people, and they had coconut soap! It smelled so good, too, so I bought some! One of your little pictures below shows flowerpot bread. We went to a restaraunt a coule times called The spinnaker, and everyone who sat down at a table got a flowerpot bread, it was so good!

My dad and I are the only two in the family to like coconut macaroons. Maybe I can surprise him with a batch when I fly home for Christmas. I imagine that these keep fairly well. Thank you for sharing this with me. I hope you have a joyful week, my friend!

Coconut macaroons are an old favorite of mine. Time to make some this season. Yours have a soft look. Is it perhaps the cake flour? I'll follow your recipe to get the same effect. Thanks for the recipe! Blessings to you too these holidays!

Macaroons are one of my favourite holiday cookies dipped in chocolate. You are more than right when you say they are sweet but then that prevents you from eating an entire plate of them...maybe...wink.

I saw a lady sitting outside (well actually inside the mall) of Godiva on Saturday munching on one of their chocolate-covered macaroons. It was all I could do to not go in and purchase one for myself because they come with bittersweet dark chocolate that cuts the sweetness. I didn't and have thought about them ever since.

I'm also NOT a fan of crazy sweet cookies so these to me definitely sound better than the original. Isn't it funny how many cookies get added to the list (and stay there) because one person likes them.

Hi Mary, that looks really tempting. I have passed an award on to you. Please know that you touch the lives of many and we appreciate you. You will find it on the award page. Just wanted to let you know that your blog is wonderful and you are sincerely appreciated.

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